Ingredients
Equipment
Method
- Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to its highest setting (475°F - 500°F / 245°C - 260°C) for at least 30 minutes. In a small bowl, combine the olive oil and minced garlic. Set aside.
- On a lightly floured surface, gently stretch and press the room-temperature pizza dough into a 10-12 inch circle. If the dough resists, let it rest for 5 minutes and try again.
- Dust a pizza peel or the back of another baking sheet with cornmeal. Transfer the shaped dough to the peel. Using a pastry brush, coat the entire surface of the dough with the garlic oil, including the outer crust. Sprinkle with a pinch of sea salt.
- Evenly distribute the shredded mozzarella cheese over the dough, leaving a small border for the crust. Tear the fresh basil leaves and scatter them over the cheese. Finish with cracked black pepper and the optional grated Parmesan.
- Carefully slide the pizza from the peel onto the preheated pizza stone or baking sheet. Bake for 9-12 minutes, rotating halfway, until the crust is deeply golden and the cheese is melted, bubbly, and browned in spots.
- Remove the pizza from the oven and transfer to a wire rack. Let it cool for 2-3 minutes. Garnish with additional fresh basil leaves, slice with a pizza cutter, and serve hot.
Notes
Pro Tips: For the crispiest crust, preheat your oven and baking surface (stone or sheet) for a full 30 minutes. Let your dough come to room temperature for easier stretching. If you don't have a pizza peel, assemble the pizza on parchment paper on an inverted baking sheet, then slide the paper onto the hot stone. To prevent a soggy center, avoid overloading with cheese. Let the pizza rest for a few minutes after baking for neater slices and more developed flavor.